A Salade Nicoise of Sorts

Greek Week moved a few hundred miles West down the Mediterranean last night for one of our longstanding favorites that can absolutely take a seat at the table of the Mediterranean Diet. While I suspect that my version of a Salade Nicoise might be lacking in authenticity, this is my story of what a Salade Nicoise is all about and I’m sticking with it.

Ingredients

4 hard-boiled eggs

10-12 extra small potatoes (red, white or purple!)

1 large can of white, Albacore tuna fish

Two medium tomatoes

12 oz. fresh spinach

1/3 cup Kalamata olives

(Fresh green beans did not make it to my list of 100 Ingredients this year, so I did not include them, but they are a welcome addition to a Salade Nicoise).

2 Tbsp. fresh squeezed lemon juice

2 Tbsp. olive oil

1 clove garlic minced

1 tsp. Dijon mustard

salt and pepper to taste

Directions

Place 4 eggs in a pan of lukewarm water and bring to a boil for 1 minute. Turn off the heat and keep eggs in the hot water for 12 minutes. Immerse cooked eggs in cold water. Peel and cut in half.

In another pan, cover potatoes with water. Bring to a boil. Reduce heat and cook until soft (about 15 minutes). If larger potatoes are used, cut into halves or fourths.